Quick Fall Minestrone

It's officially fall, which means it's officially soup season again for this girl! With the cooler temperatures comes all things fall food, which makes me really excited since I love soups and pumpkin everything. As I've said before, I like to make a batch of soup on Sundays and have it for lunch every day. Yes, it sounds boring, but I make something I really like and it's easy, homemade, and healthier than many other options. Here is the short list of other soups I like that reheat well throughout the week:
Hearty Tomato Soup
Southwestern Chicken and White Bean Soup
Corn and Bacon Chowder
Spicy Poblano and Corn Soup
Pan Roasted Mushroom and Wild Rice Soup
Taco Soup
Black Bean Salsa Chili
Loaded Potato Soup
Turkey Chili Taco Soup
Black Bean Soup
Roasted Vegetable Soup
Creamy Potato Soup with Ham


This minestrone is from Cooking Light. I changed it a lot based on what I had and what looked good at the store, so here is my adapted version. Mmmm....fall!!

Quick Fall Minestrone

adapted from Cooking Light


1 tbsp vegetable oil
1 cup chopped onion
2 cloves garlic, minced
8 cups chicken broth
1 medium zucchini, halved and sliced
1 yellow squash, quartered and sliced
2 small baking potatoes, diced
2 carrots, diced
1 tsp dried oregano
1/2 tsp black pepper
4 cups fresh spinach
1/2 cup uncooked orzo
16 oz white beans, drained and rinsed
topping: croutons and Parmesan cheese


Heat oil in a large pot over medium high heat. Add onion and garlic and saute for 3 minutes, until soft. Add broth, potatoes, carrots, oregano, and pepper. Bring to a boil, then simmer for 10-15 minutes. Add zucchini and squash and simmer another 3 minutes. Add orzo, beans, and spinach and simmer for 5 more minutes.